Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

How to Make Pistachio Cream at Home Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 257 reviews

Learn how to make rich and creamy Pistachio Cream at home with just pistachios and optional powdered sugar. This recipe involves lightly toasting the nuts and patiently blending them until they release their natural oils and transform into a smooth, spreadable delight perfect for desserts or as a flavorful spread.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

Ingredients

  • 400 g pistachios
  • 2 tablespoons powdered sugar (optional, for a sweeter version)

Instructions

  1. Spread: Spread the pistachios evenly on a baking tray lined with parchment paper to prepare them for toasting.
  2. Toast: Toast the pistachios in a preheated static oven at 170°C (340°F) on the middle rack for about 15 minutes. Be careful not to let them brown; the goal is to lightly toast to enhance their flavor.
  3. Transfer: Once the pistachios have cooled, transfer them to a powerful food processor to begin the blending process.
  4. Initial Blend: Begin blending at high speed. After a few seconds, the pistachios will grind coarsely, creating pistachio grain (granella di pistacchio), which can also be used as a topping.
  5. Continue Blending: Keep blending, pausing occasionally to scrape down the sides with a spatula and push the mixture toward the blades. The pistachios will first resemble dry flour, then after 10 to 15 minutes, they will release natural oils forming a thicker pistachio paste.
  6. Add Sugar (Optional): If you want a sweet version, add 2 tablespoons of powdered sugar at this point and continue blending.
  7. Blend to Cream: Continue blending patiently while scraping the sides regularly. The mixture will gradually heat from the blades and transform into a smooth, creamy spread. Total blending time is about 30 minutes, but can vary depending on the processor, from 40 minutes up to an hour.
  8. Adjust Consistency: If the mixture struggles to come together, add 1 tablespoon of vegetable oil (such as sunflower or grapeseed) to aid the texture. Avoid adding water or milk as that will ruin texture and shelf life.
  9. Serve: Your pistachio cream is now ready. Enjoy it warm or at room temperature, or use immediately in your favorite dessert recipes.

Notes

  • Do not let the pistachios brown while toasting to prevent bitterness.
  • Adjust food processor speed to keep pistachios in contact with the blades.
  • Adding oil can help achieve creaminess if blending takes too long or the mixture is dry.
  • Never add water or milk as it adversely affects texture and shelf life.
  • The blending process is lengthy but essential for the perfect smooth cream.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Spread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://allyumcooks.com/how-to-make-pistachio-cream-at-home-recipe/